Recipe: Chicken Thighs Broiled with Sherry and Honey (Time-Life, 1980's)

CHICKEN THIGHS BROILED WITH SHERRY AND HONEY

8 chicken thighs, skin removed
1/4 teaspoon salt
FOR THE SAUCE:
1 cup plus 2 tablespoons dry sherry, divided use
3 tablespoons honey
4 garlic cloves, finely chopped
3 tablespoons red wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch mixed

TO MAKE THE SAUCE:
Boil 1 cup of the sherry in a small saucepan until it is reduced by half -- about seven minutes. Remove the pan from the stove and whisk in the honey, garlic, vinegar and soy sauce. Return the pan to the heat. Combine the cornstarch with the remaining 2 tablespoons sherry, then whisk the mixture into the sauce. Bring the sauce to a boil and cook for one minute, whisking constantly. Remove the pan from the heat and let the sauce cool.

TO COOK THE CHICKEN:
Preheat the broiler.

Sprinkle the 1/4 teaspoon salt on both sides of the thighs and lay them bone side up on a rack in the roasting pan. Brush the chicken pieces liberally with the sauce.

Broil them 4 to 6 inches from the heat source for six
to seven minutes. Turn them over and brush them again with the remaining sauce. Continue broiling until the juices run clear when a thigh is pierced with the tip of a sharp knife - 5-7 minutes more.

TO SERVE:
Transfer the chicken pieces to a platter and trickle any remaining sauce from the roasting pan over them.

SUGGESTED ACCOMPANIMENT:
Snow peas sauteed with water chestnuts and soy sauce.

Makes 4 servings
Source: Fresh Ways with Poultry: Time Life Books Healthy Home Cooking series, 1986